HUBUNGAN IMPLEMENTASI STANDARD OPERATING PROCEDURE (SOP) PENGELOLAAN MAKANAN SATUAN PELAYANAN PEMENUHAN GIZI (SPPG) BALIGE II DENGAN KEPUASAN SISWA SEKOLAH DASAR NEGERI 176367 SOPOSURUNG TAHUN 2026

Data collection was conducted through questionnaires and observation sheets, and analysis was performed using chi-square tests. The results indicate that the majority of students are satisfied with the food served, and there is a significant relationship between food taste (p=0.001), food temperature
(p=0.010), portion size (p=0.001), menu variation (p=0.001), cleanliness of eating utensils (p=0.001), and the implementation of food management SOP (p=0.002) with student satisfaction. Therefore, it can be concluded that there is an influence between SOP implementation and food quality on the level of student satisfaction.